Monthly Archives: January 2016

I love to make homemade soup during the cold winter months here in Southern Oregon. Several weeks ago I received a bag of dried Christmas Lima Beans as a gift from my uncle and aunt. I’ve never seen or heard of Christmas Lima Beans before, so naturally, I was really excited to try them. Christmas Lima Beans are an heirloom variety of Lima Beans that have a lovely white and rust speckled color. I was surprised to see that they are larger than the traditional white Lima beans that I know and love. They hold their shape nicely and they darken in color slightly when cooked.

I had no idea how uncommon these big beautiful beans were. I’ve never seen this variety of legume locally in Southern Oregon and after doing some research, I found that I can purchase them online from a grower in the Southern California area. The fact that they are a heirloom variety and non GMO make them complete winners in my book. One day, when Bruce and I have adequate garden space, I will be planting a few long rows of these amazingly delicious beans.

My Christmas Lima Bean and Chicken Soup is really easy to make. It’s hearty, healthy and most of all delicious! Feel free to substitute the common white Lima beans if you don’t have access to the Christmas Lima beans. Enjoy! Tessa

Place a heavy bottomed pot on medium high heat add leeks, onion, celery and carrots. Cook until onions are opaque, taking care not to burn. Turn down to medium low heat, add the Christmas Lima Beans, 1 1/2 quarts of chicken stock, thyme, coriander, garlic paste and pepper. Cover and cook with a gentle simmer for a about an hour. Add cooked chicken and salt to taste towards the end of the cooking process. Cook until beans are tender. Taste and correct your seasonings. Makes about 8 servings.